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Awesome photos. We've been to Hawaii several times but the fish market is not something I've ever seen. I've read other articles and every time I see photos like this it just makes me want to go back again!

Thanks guys! I understand they can be out there up to three weeks, maybe that is the reason why some eyes look cloudier than others. You could also clearly see which tuna was fresher than others by the color and the texture of the cuts that were placed on every single fish. Of course, those factors get reflected in the price they are going for.

Stefan, our captain and mate said that the yellowfin tuna that we would eat might have been classified as a lower grade if it ever showed up at auction, but at the time we were eating it, it was about as good as any "sahimi grade" stuff because it had been swimming a few hours before that. I think that a lot of the grading relates somewhat to how well the stuff will travel. Our little Atlantic blackfin tuna is not a commercially exploited species for that very reason. it is quite good, but must be consumed in a matter of a couple of days or it starts going bad and even fast freezing it doesn't seem to help. I am amazed to see that many wahoo in one place. Hawaii might be one of the few places where you can find enough of those fish running together to make them commercially viable. Down here , they tend to run alone or maybe in 2's or 3's at best.